Are you in the mood for some quick and easy corndogs, but want to skip the cornmeal? Don’t worry, I’ve got you covered! With this delicious Corndog Recipe Without Cornmeal and all of my tips and tricks your perfectly golden and crispy corndogs will be ready in no time!
Let’s be honest – who doesn’t like corndogs? But, every now and then, you realize you run out of cornmeal and have to rush to the store last minute, which is such a hassle. Well, the good news is, this recipe solves your problem. This tried-and-true Corndog Recipe Without Cornmeal, which I developed, is a breeze to make, works perfectly every single time, and tastes just as delicious as the traditional corndog recipes that we all love so much!
Corndog Recipe Without Cornmeal – Your Favorite Fair Food, Homemade
I love to host parties and it goes without saying that corndogs are always such a crowd-pleaser and fly off the plates in no time. I remember the first time I made this Corndog Recipe Without Cornmeal some of my friends loved them more than the classic ones, while others couldn’t even tell the difference. The corn dogs without cornmeal come out perfect every time, having a light and crispy batter on the outside, and a juicy hot dog on the inside. So delicious!
Why Make a Corndog Recipe Without Cornmeal?
There are several reasons you might want to skip the cornmeal. Maybe you just ran out of cornmeal or don’t usually carry it in the pantry. Maybe you want to try a less grainy texture, or something easier to digest. Or you are simply experimenting with different batter flavors. No matter the reason, the truth is, you don’t actually NEED the cornmeal to make a great corn dog. You can still get a crispy outside and a juicy inside without it, by using different alternatives like all-purpose flour and corn starch, panko breadcrumbs, crushed cornflakes, or even rice flour, as a gluten-free alternative in case of dietary restrictions.
What You’ll Need for this Corndog Recipe Without Cornmeal:
For the Corndogs
– hot dogs
– all-purpose flour
– corn starch (for extra crispness)
– sugar
– baking powder (acts as a leavener, making the batter rise)
– garlic powder
– smoked paprika (for a touch of depth and smokiness)
– cayenne pepper – optional (for a little heat)
– salt
– egg
– milk
– yellow mustard
– melted butter
– Sturdy bamboo skewers or wooden sticks – if your skewers are on the thinner side, just use two for one hot dog
For dipping, besides ketchup and mustard, I love to enjoy my corn dogs with some honey mustard sauce.
For the Honey Mustard Sauce
– yellow mustard
– mayonnaise
– smoked paprika
– hot sauce (Sriracha, Tabasco, etc.) – optional
Equipment:
– Large mixing bowl
– Whisk
– Tall glass – makes the dipping of the corndogs so much easier
– Deep fryer or large frying pan
– Deep-fry thermometer
– Wire rack – fit the wire rack inside the baking sheet (if you do not have one, just use a plate lined with some paper towels)
– Baking sheet
– Tongs
How to Make This Corndog Recipe Without Cornmeal
(for the exact measurements, please see the recipe card below)
Step 1: Prepare the hot dogs
Pat the hot dogs completely dry with some paper towels, otherwise the batter will not adhere properly and it will slide off. Insert the wooden skewers through each hot dog. all the way through. Make sure the skewered hot dogs fit in the frying pan. Cut the ends if needed to adjust the length.
Step 2: Make the batter
In a large bowl, whisk together the dry ingredients: flour, corn starch, sugar, baking powder, garlic powder, smoked paprika, cayenne pepper, and salt. In a separate bowl, whisk together the wet ingredients: milk, eggs, yellow mustard and melted butter, until well combined. Then, slowly pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter. The consistency should be thick enough so that it does not slide off the hot dogs, similar to a thicker pancake batter. If the batter is too thick, add a bit more milk.
Chill the batter in the fridge for about 20 minutes. I found that this helps in two ways: it lets the batter rest, giving the baking powder time to activate, which makes for a fluffier coating. Also, the chilled batter sticks better to the hot dog, so you don’t end up with bald hot dog patches.
Step 3: Prepare the oil for frying
Fill your frying pan or deep fryer with enough oil, about 3-4 inches, of canola oil or vegetable oil (these have a high smoke point). Heat to 350°-365°F (175°-185°C). If you don’t have a thermometer, heat it to medium or medium-low.
Step 4: Batter the hot dogs
Pour the chilled batter into a tall drinking glass, so you can properly dip the hot dogs. Take each skewered hot dog and dip it into the batter, turning it around so it gets coated completely. I like to stick 2 or 3 hot dogs at a time into the glass. When I push a hot dog down, the batter rises covering the other hot dogs, so they get completely coated. Since, for the last hot dogs, there won’t be too much batter left, simply spoon the batter over the hot dogs.
Step 5: Fry the corndogs
Lift the battered corndog and let the excess batter drip off for 2-3 seconds. Then carefully place it in the hot oil, but don’t let go immediately, otherwise it will fall to the bottom of the pot and stick there. First, roll the corndog slowly in the hot oil, so the outside gets a quick seal, and hold for 2-3 seconds to prevent it from sinking to the bottom. Then you can let go.
Fry 2 or 3 corndogs at a time, for 3-4 minutes, until they have a crisp golden-brown shell, and are cooked through. Make sure the corndogs have enough room, so do not overcrowd the pan.
Once the corndogs are ready, remove with tongs and place them on a wire rack over a baking sheet.
Other Corndog Variations You Can Try
– for a gluten-free version of this Corndog Recipe Without Cornmeal, you can substitute the all-purpose flour with gluten-free flour. You can keep the corn starch since it is gluten-free (just make sure it’s pure corn starch). Then follow the same instructions as above.
– in case you’d prefer a healthier version, and don’t want to go about the frying route, you can make oven-baked corn dogs. After dipping the hot dogs, place them on a silicone baking mat, spray them with some oil, and bake them at 425°F (220°C) for 15-18 min until they are golden brown. The batter texture will be a bit different than fried ones, but they will still be delicious and definitely healthier!
– if you need a batch of corn dogs for a gathering, game day, or a party, some mini corn dogs would make the perfect appetizer or finger food. Just take your hot dogs and cut them into thirds or quarters, stick some toothpicks, roll them in the batter, and fry exactly as directed above, reducing the cooking time to 1-2 minutes.
– if you’d like to try a Korean corn dog, which is a very popular Korean street food, you can use a fish sausage, which has a mild fishy flavor.
– you can also substitute the hot dogs with some mozzarella sticks or hard cheese for a different twist on this beloved fair food. And talking about cheese, you can actually alternate pieces of cheese and hot dog on the same skewer, which will result in an irresistible cheesy corndog goodness!
Best Dipping Sauces for Your Homemade Corndogs
Every corndog needs a good dipping sauce, so, here are my favorites:
Yellow mustard – a bit tangy and vinegary
Honey mustard – sweet with just a bit of kick
Sriracha ketchup – sweet and spicy
Ranch dressing – creamy and herby
BBQ sauce – sweet and smoky
One of my favorite dipping sauces not just for this Corndog Recipe Without Cornmeal, but for any homemade goodies, is a mix of equal parts mayo and ketchup, with just a dash of hot sauce. It is my “secret sauce” and it tastes great!
Make-Ahead and Storage Tips for this Corndog Recipe Without Cornmeal
– Make ahead: You can prepare the batter up to a day in advance and store it in an airtight container in the refrigerator. Before using it, make sure you give it a good stir.
– Freeze uncooked: You can make the battered hot dogs and freeze them on a baking sheet. Then keep them in the freezer in a sealed freezer bag for up to 1 month. When you want to use them, fry them frozen, and increase the cooking time by 1-2 minutes, until nice and golden.
– Store leftovers: Place the cooked corn dogs in an airtight container and store them in the refrigerator for up to 2-3 days.
How to Reheat Corndogs Without Cornmeal?
Depending on your preferences, you have several options to reheat your corndogs:
Oven: Place your corndogs on a baking tray and reheat them for 8-10 minutes at 350°F (175°C).
Air fryer: Reheat at 400°F (200°C) for 3-4 minutes.
Microwave: Reheat on high, between 30-60 seconds.
Deep frying: You can deep fry your corndogs at 350°-365°F (175°-185°C) for 2-3 minutes. This time the color will turn a bit more golden brown.
Frequently Asked Questions:
Why is the batter falling off my corndogs?
There are two likely reasons why your batter is falling off your corn dogs: the hot dogs are still a bit wet and not dry enough or your batter is too thin. To fix the problem, chill your batter for 20 minutes. Then, pat your hot dogs completely dry with some paper towels, roll them in flour (shake off the excess), and dip them in the chilled, thicker batter. Also, ensure that the oil has the proper temperature 350°-365°F (175°-185°C). If your oil is too cold, the batter won’t get sealed instantly and stick to the skewer as you roll the corn dog in the oil, absorbing too much oil, which will make the batter even heavier, leading to the batter sliding off your hot dog.
My corndogs are doughy inside
There could be a few reasons why your corn dogs turned out to be too doughy. Your batter might have been too thick, also the frying temperature was too high and the batter got cooked too quickly on the outside, while the inside remained uncooked, or you didn’t cook the corn dogs long enough.
Can I bake corn dogs instead of frying them?
Absolutely! You can check out the “Other Variations You Can Try” section above. Even though the texture of the baked corn dogs without cornmeal is slightly different than the fried version, they’re just as delicious and, without a doubt, much healthier!
Can I make corn dogs gluten-free without cornmeal?
Yes, you can make gluten-free corn dogs, by using gluten-free flour, or you could also use rice flour as a great substitute. To help the batter hold its shape better and not crumble, you can add a teaspoon of xanthan gum.
What can I use instead of cornmeal for corndogs?
One alternative for the cornmeal is the all-purpose flour mixed with some cornstarch, just as in this Corndog Recipe Without Cornmeal. There are also other good substitutes that work well, such as panko breadcrumbs, crushed cornflakes, semolina flour (for more bite and texture), rice flour (for a gluten-free version).
Will the texture of the batter change without cornmeal?
Yes, the texture of the batter will be a bit smoother and less grainy, but many people actually prefer this texture more than the grittier one, especially kids. You can still have that bit of delicious crunch even without the cornmeal, by using cornstarch in the batter mix. For an enhanced crunch you can add 1/4 cup of panko breadcrumbs or crushed cornflakes. Also, make sure the oil is hot enough and you don’t overcrowd the pan.
Can I make mini corn dogs with this recipe?
You bet! Just cut your hot dogs into thirds or quarters, stick some toothpicks, roll them in the batter, and fry them as directed above, reducing the frying time to 1-2 minutes until perfectly golden. Mini corn dogs are the perfect party appetizers!
Want to Try Something Different?
If you want to spice it up a bit and try some new variations besides this Corndog Recipe Without Cornmeal or even the classic corn dog, this batter works great with a lot of different sausages and meat alternatives. Here are just a few ideas:
– Cheese-filled hot dogs – With that oozy, stringy inside, these are amazing!
– Chicken or turkey sausages – If you are looking for a leaner, healthier substitute
– Vegetarian or vegan hot dogs – Just as delicious as classic hot dogs
– Breakfast sausage links – For a heartier meal, or even delicious brunch (make sure the sausages are precooked)
– Spicy chorizo – If you like a bit more heat
Other recipes you might like:
1. Mind-Blowing Korean Cheese Corn Dog (So-Crunchy!)
2. Mac and Cheese Hot Dogs – So Cheesy and Gooey!
3. Mom’s Creamy Potato Salad Recipe – Rich and Savory
4. Healthy Ham and Mushroom Frittata Recipe (So good!)
5. Quick and Healthy Breakfast Quiche Recipe with Spinach
6. Roasted Asparagus with Lemon (Ridiculously Easy)
Corndog Recipe Without Cornmeal: Easy and Delicious
Equipment
- 8-9 bamboo skewers
Ingredients
For the corndogs:
- 1 cup all-purpose flour
- ½ cup cornstarch (for extra crispness)
- 1 TB sugar
- 2 tsp baking powder
- ½ tsp smoked paprika (for smokiness)
- ¼ tsp cayenne pepper (for a little heat) - optional
- ½ tsp garlic powder
- ¼ tsp salt
- 1 large egg
- ½ - ¾ cup milk - start with 1/2 cup first
- 1 TB yellow mustard
- 1 TB melted butter (for richness)
For the (Spicy) Honey Mustard Sauce
- 2 TB yellow mustard
- ½ TB honey
- 1 TB mayonnaise
- ⅛ tsp smoked paprika
- 1 tsp hot sauce (Sriracha, Tabasco, Frank's Red Hot, etc.) - optional
Instructions
- Prepare the hot dogs: pat the hot dogs with paper towels until completely dry, otherwise the batter will not adhere properly and it will slide off. Insert the wooden skewers through each hot dog all the way through. Make sure the skewered hot dogs fit in the frying pan. Cut the ends if needed.
- Prepare the batter: in a large bowl, whisk together all of the dry ingredients. In a separate bowl, whisk all of the wet ingredients (egg, milk, mustard, melted butter) until well combined. Pour the wet ingredients into the dry, and mix until you have a smooth batter. Chill the batter in the fridge for 20 minutes.
- Prepare the oil for frying: fill your frying pan or deep fryer with enough oil, about 3-4 inches, of canola oil, peanut oil, or vegetable oil. Heat to 350°-365°F (175°-185°C). If you don't have a thermometer, heat the oil to medium.
- Batter the hot dogs: Pour the chilled batter into a drinking glass, then dip each hot dog into the batter, making sure each one is completely coated.
- Fry the corndogs: Lift the battered corndog and let the excess batter drip off for 2-3 seconds. Carefully place it in the hot oil, twisting for 2-3 seconds to seal the batter, then let go. Fry 2 or 3 corn dogs at a time, until they are golden-brown. Do not overcrowd the pan.Once the corn dogs are ready, remove them with tongs and place them on a wire rack over a baking sheet.
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